Turmeric intensifies the yellow of the eggs, adds just a hint of flavor, and a huge health benefit! Be sure to add fresh ground pepper at the end, to dramatically increase absorption of the turmeric.

In a small bowl, add turmeric to eggs and mix until blended. Melt coconut oil in pan over medium-low heat, gently add the eggs and stir until no longer runny, but still soft. Top with salt and pepper and enjoy!

Directions
Preheat oven to 400. Wash potatoes and prick each a couple of times with a fork. Place in oven and start timer for one hour.

Prepare kale (if needed- or use bagged pre-cut kale) by cutting into bite-sized chunks. In large frying pan, warm olive oil over medium heat, and add the onions and garlic. Cook, stirring, until onions are soft and the garlic is fragrant. Add kale, water, turmeric and salt, and continue stirring until kale is softened (mix should still be slightly soupy).

Open the potatoes and spoon the cooked kale into each. Top with a sprinkle of parmesan cheese, and serve.

2. Toss cauliflower with half of the olive oil, and season with salt. Spread on large cookie sheet covered with foil, and bake until cauliflower is slightly tender and a little browned (12-15 minutes).

Absolutely, Diana! These are just ideas to help with the challenge – what you eat is entirely up to you, and you can modify in any way you like to make it delicious for you! For the eggplant, you may want to try zucchini or any fall squash, depending on what is fresh in your locale!